Questions for homemade berkshire christmas ramen ramen

Hello r/ramen, and ramen_lord!

sorry for lack of grammar! typing one handed, hurt myself on steam while blanching the bones. awhile back i posted a really long bunch of questions and never took the time to thank you for your awesome response, which was lame of me. i am not the best people person sometimes, but your input was valued and taken to heart.

the broth i would like to try is a combo of ramen lord's tonkotsu, j kenji lopez's tonkotsu, and david chang's momofuku ramen that i hobbled together.

i will be using ramen lord/ivan orkin's soy tare, j kenji's chashu and mayu, and my own recipe for ajistuke tamago, black trumpet mushrooms and braised lotus root. i am going to take the easy way and use sun noodles from their miso ramen. much of the inspiration for toppings comes from ramen shop in oakland.

when i am done i will post tons of pics and the whole recipe, but for now i wanted to post the broth portion.

Ramen lord - if you read this in the next day or so please let me know what you think, if you have tips etc... if not, no worries, i am confident in my abilities and will post a nice finished bowl that is quasi-my own creation. the broth recipe uses ramen lord's as a base, and i have cut and pasted aspects from kenji's and chang's recipes, and made a few minor changes of my own to make everything work together properly. my goal is more complexity than a 100% pork soup that is significantly on the thick and heavy side, while still maintaining nice color, texture, and a a strong pork taste with hints of fish and aromatics built into the broth for a tiny bit of extra complexity, and another layer of flavor on top of the tare.

Broth

Ingredients

• 1.5 pounds Berkshire pig trotters, split lengthwise or cut crosswise into 1-inch disks

• 1 pound chicken backs and carcasses, skin and excess fat removed

• 6lbs Berkshire pork bones, neck and femur preferred

• About .8lbs Berkshire fatback. (10% the weight of the bones).

• Two 3-by-6-inch pieces kombu

• 1 cup dried shiitakes, rinsed

• 1 cup katsuobushi flakes

• 1 small onion, halved

• 12 garlic cloves

• One 2-inch knob ginger, roughly chopped

• 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)

Directions

1. Before any cooking, soak the bones in cold water in a large, non-reactive vessel, for at least 6 hours, and up to 24 hours. (I use a large plastic container).

2. The night before you want your broth ready, drain the bones, add them to a pot with fresh water covering them by 2 inches, and bring to a boil over high heat.

3. Drop the heat to medium, and blanch the bones, at a simmer, for 15-30 minutes, or until little to no scum rises.

4. Strain the bones again, and scrub away any black material, such as coagulated blood, from the bones and pot.

5. Rinse the kombu under running water, then combine it with the water in an 8-quart stockpot. Bring the water to a simmer over high heat and turn off the heat. Let steep for 10 minutes.

6. Remove the kombu from the pot and add the shiitakes and katsuobuhsi. Turn the heat back up to high and bring the water to a boil, then turn the heat down so the liquid simmers gently. Simmer for 20 minutes.

7. Remove the mushrooms and katsuobushi from the pot with a spider or slotted spoon.

8. Return the bones to the pot, and add in the fatback. Bring this to a boil, and cook for 4 hours, or until fatback is very tender.

9. Remove 1/3 of fatback, reserve in the refrigerator.

10. Continue to boil the broth for 12-18 hours, or until desired consistency and color is reached, meat has completely separated and broken down in the broth, and remaining fatback pieces have mostly melted. Optionally, you can stir every 1-2 hours just to check up on things and promote more churning. Please feel free to add back water if the level gets too low.

11. With 1-2 hours of cooking left, add to the pot the onion, scallion, ginger and garlic. Bring the broth back to a boil and cook uncovered long enough to reduce the broth and concentrate the flavor to taste. Once desired consistency and flavor is achieved, replace the lid and continue cooking,

12. After 1-2 hours of cooking, taking care to stop cooking before the vegetables lend any dark color to the broth, strain the broth, discarding the solids, and reserve broth until needed over low heat. This broth keeps for around a week in the fridge.

13. Finely chop the reserved cooked pork fatback and whisk into finished broth. To serve, season broth with tare and serve with cooked ramen noodles and toppings as desired.

Submitted December 21, 2015 at 12:54PM by DL1943 http://ift.tt/1Zk5B1L ramen